So, I made a batch of apple pie filling!
This recipe claims that it will make 7 quarts, but I only got 5.5 quarts from it. It comes from a book, So Easy to Preserve, published by The Cooperative Extension of the University of Georgia, 5th edition, 2006.
Apple Pie Filling
6 quarts blanched sliced apples
5 1/2 cups sugar
1 1/2 cups Clear Jel
1 Tablespoon Cinnamon
1 teaspoon nutmeg
2 1/2 cups cold water
5 cups apple juice
7 drops yellow food coloring (optional)
3/4 cup bottled lemon juice
Use firm, crip apples. Stayman, Golden Delicious, Rome and other varieties of similar quality are suitable. If apple lack tartness, us additional 1/4 cup lemon juice for each 6 quarts of sliced apples.
Hot Pack ~ Wash, peel and core apples. Cut apples into slices, 1/2 inch wide. Place in an anti-darkening solution. Remove from the solution and drain well. To blanch the fruit, place 6 cups at a time in one gallon of boiling water. Boil each batch for one minute after the water returns to a boil. Remove fruit from the blanch water, but keep the hot fruit in a covered bowl or pot while the Clear Jel mixture is prepared. Combine sugar, Clear Jel, cinnamon and nutmeg in a large sauce pot with water, apple juice and food coloring. Stir and cook on medium high heat until mixture thickens and begins to bubble. Add lemon juice to the boiling mixture and boil 1 minute, stirring constantly. Immediately fold in drained apple slices and fill hot jars with hot mixture. Leave 1-inch head space. Remove air bubbles. Wipe jar rims. Adjust lids and process immediately in a boiling water bath for 25 minutes, pints or quarts.
Do not substitute ordinary corn starch in place of the Clear Jel. It will break down from the heat and be runny.
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